This (Almost) No-Bake Key Lime Pie is made extra special with a rich chocolate cookie crust! Ready in under 30 minutes, it’s a smooth, creamy, and wonderfully tart dessert that requires no eggs and no baking for the filling. The tangy key lime filling perfectly complements the sweet, crunchy chocolate crust, making it an effortless dessert for any season.
A Simpler Key Lime Pie We Can All Get Behind
I am so, so excited to be sharing this recipe with you today. This key lime pie recipe (nearly no bake!) is from the cookbook All The Sweet Things by Renée Kohlman of the blog Sweetsugarbean.
Despite my infatuation with citrus, which you know from my Easy Key Lime Cheesecake and Easy Key Lime Cheesecake, it’s strange that I have never actually made a key lime pie. As soon as I saw the recipe I knew it had to happen. It’s a less finicky version (no eggs, no baking the filling), which makes it so easy.
So, why is it an (almost) no-bake key lime pie? The only part that needs a little oven time is the delicious chocolate cookie crust, which you bake for just a few minutes to get it perfectly crisp. The filling sets up in the fridge and is the perfect mix of creamy and sweet and tart. Let me tell you, it’s absolutely going to become a regular thing over here!
If you’re a fan of no-bake desserts, be sure to check out my No-Bake S’mores Cheesecake and Lemon Icebox Pie next!
Ingredients for No Bake Key Lime Pie
- Chocolate cookie crumbs: Use any kind you like, just make sure there’s no cream filling!
- Butter: I use unsalted butter, but salted works too if that’s what you have.
- Cream cheese: Full-fat cream cheese will give you the richest flavor, but low-fat is also fine. Make sure it’s softened to room temperature!
- Condensed milk: Be sure to grab the sweetened kind for this recipe.
- Heavy cream: You’ll want one with 35% milk fat.
- Key lime juice: Freshly squeezed is always best! You’ll also be using the zest from these, so be sure to zest them before you juice them. If you can’t find key limes, regular limes will work (but key limes are the staple!).
Tips & Tricks for Making this Key Lime Pie:
- I tried (I really did), but I couldn’t find key limes anywhere. It was still delicious! I only needed about 5 regular limes to yield ½ cup lime juice.
- I’m going to go out on a limb and say that if you wanted, you could make this without turning on the oven and use the chocolate crust used in this No Bake Reese’s Peanut Butter Cup Cheesecake recipe, although baking the crust for that short time definitely does help it to hold up once sliced!
FAQs for No-Bake Key Lime Pie
Absolutely! If you’re short on time or just don’t want the extra hassle, a pre-made graham cracker or shortbread crust from the store works perfectly. I’ve done it plenty of times when I’ve had a last-minute craving.
In my experience, this key lime pie stays fresh and delicious for about 3 to 4 days in the refrigerator. Just make sure to keep it covered so it doesn’t absorb any other fridge smells. It honestly never lasts that long in my house, though!
Yes, you can! This pie actually freezes really well. Just wrap it tightly in plastic wrap and then a layer of foil. It will keep for up to a month. When you’re ready to serve, let it thaw in the fridge for a few hours. I find it’s a great dessert to prep a week or two before a party.
We can’t wait to hear how your pie turned out! Please share your experience with a rating and comment if you can 😊
(Almost) No Bake Key Lime Pie with Chocolate Cookie Crust
written by Ashley Fehr
Ingredients
Crust
- 2 cups chocolate cookie crumbs, no filling
- ¼ cup + 2 tablespoons unsalted butter, melted and cooled
- 3 tablespoons granulated sugar
Key Lime Filling
- ¾ cup cream cheese, softened, 6oz
- 2 tablespoons granulated sugar
- 1 10 oz can sweetened condensed milk
- ½ cup heavy cream, 35%
- ½ cup fresh key lime juice, about 15 key limes
- ⅓ cup sour cream
- 1 tablespoon lime zest
Instructions
Crust
- Preheat oven to 375°F. Place the rack in the lower third of the oven.
- In a medium bowl, stir together cookie crumbs, butter and sugar. They should hold together in a clump if you press them. If they don't, add 1 TBSP water at a time until they do.
- Press the crumbs into the bottom and up the sides of a 9″ pie plate and bake for 8-10 minutes, until it is dry and fragrant.
- Remove crust and let it cool completely.
Filling
- With an electric mixer, beat together the cream cheese and sugar until smooth, about 1 minute, scraping down the sides and the bottom of the bowl.
- Add the condensed milk, cream, lime juice, sour cream and zest and beat on medium-high speed for about 3 minutes, until smooth and creamy.
- Pour into prepared, cooled crust, smoothing the top. Refrigerate, uncovered, for at least 6 hours before serving. Garnish with lime slices, zest or whipped cream as desired.
Notes
- I’m going to go out on a limb and say that if you wanted, you could make this without turning on the oven and use the chocolate crust used in this No Bake Reese’s Peanut Butter Cup Cheesecake recipe, although baking the crust for that short time definitely does help it to hold up once sliced!
- I tried — I really did — but I couldn’t find key limes anywhere. It was still delicious! I only needed about 5 to yield ½ cup lime juice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Mary Hansen says
Any thoughts on if you could switch out the sour cream for plain. Greek yogurt?
Ashley Fehr says
I’m sure that would work!
Judy ratcliff says
What can I do if I have no heavy cream
The Recipe Rebel says
Hi Judy! I’ve only tested it with heavy cream so not sure what you could use to substitute it. If you decide to experiment, I’d love to know how it goes!
Deborah says
Could I use ready made chocolate pie shell and bake that for 10 minutes? Would this work?
Ashley Fehr says
If you use a ready made pie shell it shouldn’t need to be baked first.
cathy says
Could you do this in a spring form pan?
Ashley Fehr says
I would just be careful because it needs to be a bit firmer coming out of a springform pan. I would add a package of gelatin to the filling.
Sarah @Whole and Heavenly Oven says
I haven’t had key lime pie in FOREVER and this looks completely insane, Ashley! Love that crust and love that it’s mostly no-bake!
Ashley Fehr says
I think that’s one of my favorite parts too!
Gayle @ Pumpkin 'N Spice says
I’ve never made a key lime pie before either, so that’s got to change! I love that cookie crust and lime flavor in here. So perfect for the season! Sounds like such a wonderful cookbook to go through!
Ashley Fehr says
I feel like it’s crazy that I hadn’t ever before! It’s definitely happening on repeat from now on 🙂
Nata says
Hi. The Key Lime Pie looks delicious. Did you get an advance copy of All The Sweet Things?
Do you recommend the book? It will be available this month. Does the fact that the author is Canadian reflect in her recipes?
Thanks,
Nata
Ashley Fehr says
I actually got it right around the time it came out, so yes, it’s out and available already! I think the fact that she is Canadian is reflected in the recipes — some are obviously classics anywhere you go but there are definitely some with a more Canadian style or flavors. I would definitely recommend it if you enjoy baking from scratch! There’s a good variety of new recipes and classics.